Boursin Chicken

Anthony Hartmann

Updated on May 22, 2024

Ingredients

2 pounds boneless, skinless chicken thighs
salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
⅓ cup thinly sliced shallots
1 ½ cups heavy cream
1 (5.2 ounce) package shallot and chive cheese spread (such as Boursin)
chopped fresh chives (Optional)

Directions

Pat chicken thighs dry with paper towels and season with salt and pepper.
Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
Turn chicken and continue cooking about 2 minutes.
Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
Remove chicken to a plate or serving platter and keep warm.
Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.

Nutrition Facts (per serving)

897	Calories
68g	Fat
8g	Carbs
67g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 897
% Daily Value *
Total Fat 68g	88%
Saturated Fat 35g	176%
Cholesterol 422mg	141%
Sodium 670mg	29%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	3%
Total Sugars 5g
Protein 67g	133%
Vitamin C 2mg	3%
Calcium 353mg	27%
Iron 3mg	15%
Potassium 801mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.